Discover South African Meatballs (Frikkadels): Soft, Spiced and Irresistible!
Are you looking for a different meatball recipe, capable of surprising your palate with a balanced mix of spices and aromas?
Get ready to discover South African Meatballs, known in their home country as Frikkadels: an iconic dish of South African cuisine that will win you over with its rich taste and incredible softness.
This easy and quick recipe will guide you step by step in preparing soft and tasty Frikkadels, using simple ingredients but artfully combined.
Forget the usual meatballs: here the beef unites with sweet paprika, garlic, and a fragrant quartet of fresh herbs – parsley, thyme, a surprising touch of mint, and fresh cilantro – which give it a unique vibrancy.
The eggs help bind the mixture, keeping it pleasantly moist and compact.
Perfect for a homemade ethnic dinner, ideal for bringing a touch of novelty to the table (maybe right in these spring days!), or even as a delicious finger food for an aperitif, these spiced meatballs are surprisingly versatile.
Serve them with simple tomato rice, mashed potatoes, or your favorite vegetables for a complete and satisfying meal.
Are you ready to bring the authentic flavors of South Africa to your table with this foolproof recipe?
Follow our tips and make lip-smacking South African Meatballs (Frikkadels)!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Frying, Air Frying
- Cuisine: Italian
- Seasonality: Spring, Summer, All Seasons
Ingredients
- 1.1 lbs ground beef
- 1 cup breadcrumbs (Alternative, Grana Padano)
- 1 onion
- 2 cloves garlic
- 1 sprig mint
- 1 sprig cilantro
- 1 sprig thyme
- 1 tsp paprika
- 2 eggs
- to taste black pepper
- 1 pinch salt
- to taste peanut oil
Tools
- 1 Bowl Pyrex
- 1 Iron Skillet Lionnese
Steps
Basic Preparation:
Finely chop the onion and garlic cloves.
Take a large bowl (preferably glass or ceramic) and pour in the 1.1 lbs of ground beef.
Adding Flavors and the Choice of a “Special Touch”:
To the ground meat in the bowl, add the previously chopped onion and garlic.Add 1 tbsp of paprika, 2 tbsps of fresh chopped parsley, 1 tbsp of fresh chopped thyme, 1 tbsp of fresh chopped mint, and 1-2 tbsps of fresh chopped cilantro.
Then incorporate the 2 large eggs.
Now, it’s time to add character and consistency:
If you want to follow my version, born from a happy intuition (or if, like me that day, you realize there’s no breadcrumbs and you’re looking for a tasty alternative!), add the 1 cup of grated Grana Padano.It will make the meatballs particularly tasty and with a strong flavor.
If you prefer a more classic and traditionally soft texture, or if you want a different binder, you can incorporate 1 cup (about 3.5 oz) of breadcrumbs.
Whichever your choice, finish by seasoning with salt (remember to use less if you chose Grana Padano, which is already salty!) and freshly ground black pepper.
Mixing and Shaping:
Mix all the ingredients in the bowl energetically but gently, using your hands or a spoon until you obtain a homogeneous and well-mixed dough.Avoid overworking the dough.
Next, form the meatballs: take portions of the dough
(about 1.5 oz each to obtain about 22 in total)
and shape them first into balls, then gently flatten them between your palms to give the typical slightly oval shape of Frikkadels.
Tips, Storage, and Variations for Your South African Meatballs:
Here are some final tips to make your South African Meatballs (Frikkadels) even more special and to store them best.
Useful Tips for Perfect Meatballs
Soft Dough: Do not overwork the dough after adding all the ingredients; this will help keep your meatballs soft.
Easy Shaping: Slightly moisten your hands with water before forming each meatball: the dough won’t stick and it will be easier to achieve the desired shape.
Even Cooking: Do not overcrowd the pan. Cook the spiced meatballs in batches if necessary, to ensure even browning and perfect cooking.
Salt Test: Especially if you use Grana Padano (3.5 oz is quite flavorful!), it’s a good idea to cook a small amount of dough in the pan to taste it and adjust the salt before forming all the meatballs.
Equal Portions: To achieve meatballs of similar sizes, you can use a small ice cream scoop or a spoon as a measure.
How to Store Meatballs
Cooked Meatballs: They keep in the refrigerator, sealed in an airtight container, for 2-3 days. Briefly reheat them in a pan, oven, or microwave before serving.
Freezing Cooked Meatballs: Once cooked and completely cooled, you can freeze them. Place them first on a tray separated, then, once hardened, transfer them to a freezer bag. They keep for about 2-3 months.
Thaw in the refrigerator and reheat.
Freezing Raw Meatballs: You can also freeze the meatballs raw. Shape them, place them on a tray spaced apart, freeze them and then transfer them to a bag. Cook them directly from frozen (adding a few minutes to the cooking times) or after letting them defrost slowly in the refrigerator.
Creative Notes and Variations
Binder Choice: As discussed, this meatball recipe is delicious with 3.5 oz of Grana Padano for an intense flavor, but you can opt for 1 cup of breadcrumbs for a more classic version and a softer texture.
Spice Mix: Feel free to customize the spice mix! A pinch of cumin, ground coriander (in addition to fresh), or a bit of chili can add an extra touch to your Frikkadels.
Herb Intensity: If you don’t have all the fresh herbs listed (parsley, thyme, mint, fresh cilantro), you can replace them with dried ones, using about a third of the amount compared to fresh.
A Spicy Touch: For spice lovers, add some finely chopped fresh chili to the mixture.
Other Meats: While this version uses beef, South African meatballs can also be made with a mix of beef and pork, or just lamb for a more pronounced flavor.
Frequently Asked Questions (FAQ) about South African Meatballs:
Do you have any doubts about preparing your South African Meatballs (Frikkadels)?
Here you will find the answers to the most common questions!
Can I prepare the meatball mixture in advance?
Yes, you can prepare the mixture and store it in the refrigerator, well covered with plastic wrap, for up to 12 hours before cooking. For optimal results, however, it’s always best to shape and cook the meatballs shortly after preparing the mixture.
Why did my meatballs open or crumble during cooking?
It could be due to a dough that is too moist or not well bound. Make sure the eggs are not too large and that ingredients like Grana Padano (or breadcrumbs, if chosen) are well combined to compact the mixture. During cooking, handle them gently, especially at the beginning, and do not overcrowd the pan.
Can I also bake these spiced meatballs in the oven?
Absolutely! For an oven version, preheat the oven to 392°F (static). Arrange the Frikkadels on a baking sheet lined with parchment paper, perhaps with a drizzle of oil, and bake for about 20-25 minutes, turning them halfway through cooking, until they are golden and cooked inside. They will be delicious, even if with a slightly different crust compared to the pan.
Grana Padano or breadcrumbs: which to choose for these meatballs?
It depends on the result you desire! Using 3.5 oz of Grana Padano, as in my version, gives the meatballs a much more intense, bold, and salty flavor. Breadcrumbs, on the other hand, tend to make them softer, with a more classic texture. Both options are valid: experiment and choose your favorite!
What side dishes pair best with these South African Meatballs?
These flavorful meatballs go wonderfully with simple white or tomato rice (as suggested), creamy mashed potatoes, roasted potatoes, or even sautéed seasonal vegetables. For a touch of freshness, a mixed salad is always a great choice. I hope this FAQ section is useful and meets the criteria you had in mind!
